İnegöl meatballs

İnegöl meatballs are a type of meatball originating from the town of İnegöl, located in the Bursa Province of Turkey. They are a staple of Turkish cuisine, known for their unique preparation method and distinctive flavor.

History

The history of İnegöl meatballs dates back to the early 20th century, when the recipe was first developed by a local butcher named Mustafa Efendi. The recipe quickly gained popularity and has since become a symbol of İnegöl and its culinary culture.

Preparation

The preparation of İnegöl meatballs involves a specific process. The meat used is typically lamb or beef, which is ground twice to achieve a fine texture. The meat is then mixed with onion juice, bread crumbs, and salt. Unlike many other types of meatballs, İnegöl meatballs do not contain any spices or herbs, allowing the flavor of the meat to shine through. The mixture is then shaped into small, round balls and grilled over charcoal.

Serving

İnegöl meatballs are traditionally served with pilaf, pickles, and bread. They are also commonly enjoyed with a glass of ayran, a traditional Turkish yogurt drink.

Cultural significance

İnegöl meatballs hold a significant place in Turkish cuisine and culture. They are often served at special occasions and celebrations, and are a popular street food in many parts of Turkey. The town of İnegöl hosts an annual İnegöl Meatball Festival, which attracts visitors from all over the country.

See also

• List of meatball dishes
• Turkish cuisine

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